Steve Phillips, head chef, Bagden Hall
Chef Steve Phillips has been promoted to the role of head chef at Bagden Hall, the Classic Lodges country house hotel in Denby Dale, West Yorkshire, after four years working in the kitchens of its a la carte restaurant The Glendale.
Phillips joined the team at Bagden Hall in January 2008 as a sous chef, having previously trained at Thomas Danby College and worked as a lecturer on catering at Wakefield College, and following his promotion will now head up a team of four other members of staff – the sous chef, the chef de partie, the commis chef and the breakfast chef.
He said: “It is something that, at my time of life, I wouldn’t have thought possible, but I was asked if I would take the role on and, with the support of my manager Caroline, I was very pleased to accept the opportunity.”
He takes on responsibility for planning the menus, both for the restaurant and for events held at the hotel, as he explained: “We change the menus at Bagden Hall every three months, to reflect seasonal changes and to enable us to cater with locally sourced food. In planning the menu choices, our guiding priorities are the quality of the ingredients and offering good value for money."
This promotion follows on from the annual Classic Lodges chefs competition, held at Bagden Hall last month, to highlight the budding talent of chefs working in the kitchens of 12 Classic Lodges hotels nationwide.
